RUSSIAN CABBAGE BORSCHT
An elderly lady residing in Turkey served this to a friend of ours while he was in that country several years ago. She has since passed away, but her recipe lives on. It is the best Borscht recipe I've ever enjoyed. Serve topped with sour cream, extra dill weed, chopped fresh tomatoes.
Provided by Puma
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 17
Steps:
- Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.
- Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
- Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 19.8 g, Cholesterol 10.8 mg, Fat 5 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 908 mg, Sugar 8.6 g
CABBAGE BORSCHT MENNONITE SOUP
This is my Omas recipe that she got from her mom, which she took with her when she fled Russia during the fall of the Czar. It's a real Mennonite soup.
Provided by Alea
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 2h20m
Yield 8
Number Of Ingredients 14
Steps:
- Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat and simmer for 1 1/2 hours, adding more water, as necessary, to maintain the 2 quart level. Remove and discard the soup bones, then strain the broth into a fresh pot, and return to the stove.
- Stir in the carrots, potatoes, cabbage, onions, parsley, allspice berries, bay leaf, star anise, salt, and pepper. Cook until the potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes and return soup to a boil. Serve individual bowls of soup topped with heavy cream.
Nutrition Facts : Calories 273.8 calories, Carbohydrate 51.4 g, Cholesterol 20.4 mg, Fat 6.2 g, Fiber 11.1 g, Protein 7.1 g, SaturatedFat 3.6 g, Sodium 407 mg, Sugar 13 g
BEET AND CABBAGE BORSCHT
Steps:
- Place the chicken stock, wine, cabbage, beets and onion in a large pot. Bring to a boil, reduce heat and simmer until vegetables are tender, for about 30 minutes, stirring occasionally. Add the vinegar, cumin, salt and pepper. (This can be prepared ahead, cooled, covered and set aside at cool room temperature for several hours or refrigerated for several days.) To serve, remove from the refrigerator for about 30 minutes before serving if presenting chilled. Simmer over medium-high heat to reheat if presenting warm. Ladle into 4 soup bowls. Spoon on a generous dollop of yogurt. Serve immediately.
BEET AND CABBAGE BORSCHT
Categories Soup/Stew Leafy Green Tomato Vegetable Appetizer Lunch Beet Winter Cabbage Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
- Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper.
- Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately.
CABBAGE BORSCHT
This tastes great on a cold day and is very filling with just a bun or crusty bread. I received this at an auction in a bunch of hand written recipes.
Provided by marjorie knight
Categories One Dish Meal
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Put all ingredients in water, in large pot.
- Bring to a boil, lower heat and simmer 1 hour, or until vegetables are tender.
- Season well with salt and pepper.
- Let sit overnight in refrigerator,this improves the flavor.
- Remove bay leaf and then reheat.
- This freezes well.
Nutrition Facts : Calories 130.8, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 175.3, Carbohydrate 26.6, Fiber 4.7, Sugar 16, Protein 3.2
RUSSIAN CABBAGE BORSCHT
Make and share this Russian Cabbage Borscht recipe from Food.com.
Provided by seattlelove
Categories Russian
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.
- Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
- Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.
SWEET AND SOUR CABBAGE BORSCHT
This is like have stuffed cabbage in a soup and it is super easy and can be made in your crockpot. It is no secret that Jews love sweet and sour and I think that is why so many of us love chinese food! Using a cheap piece of beef and ingredients you probabaly have already on hand you can fill those stomachs quite easily and they...
Provided by Esther Hardman
Categories Vegetable Soup
Time 8h15m
Number Of Ingredients 9
Steps:
- 1. Crockpot method: Core your cabbage and slice to ¼-½ thickness. Dump everything except lemon juice, (make sure you only add the 2 quart amount of water) into a large crockpot and cook, on low 10-12 hours or on high, 4-6 hours. Turn off heat and let rest for several hours. Skim off most of the fat that rises to the top. Even better refrigerate overnight and remove the congealed fat and then reheat on the stove (never reheat something in a crockpot). Add the lemon juice to the flavor you like. This is wonderful with homemade bread of your choice.
- 2. Oven method: combine meat, water and salt in a 5-quart pot. Bring to a simmer over high heat. Lower heat and simmer, uncovered, for 1 hour. After the hour, add your cored and sliced (see above) cabbage, ketchup,tomato paste,and sugar to the pot. Return to a simmer and cook, covered, for 2 hours longer, till meat is falling apart. Turn off heat and let rest for several hours. Skim off most of the fat that rises to the top. Even better refrigerate overnight and remove the congealed fat and then reheat adding the lemon juice to your taste. This is wonderful with homemade bread of your choice.
GERMAN CABBAGE BORSCHT
This is really called Compst Borscht but I didn't know how to spell that!! My mother-in-law shared this recipe with me. It jars well and makes a large batch. A family favorite. Top with sour cream or float rye bread on top before serving..
Provided by Erica_Hildebrand
Categories Lunch/Snacks
Time 1h30m
Yield 20-25 serving(s)
Number Of Ingredients 12
Steps:
- Cut all vegetables into bite size pieces.
- Cut sausage into ½ inch rounds.
- Chop cabbage into bite size pieces also.
- Pour water into a large soup pot and add in the vegetables and the sausage and the spices.
- Cook for 15 to 20 minutes then add tomatoes and cream.
- Cook until the vegetables and sausage are tender.
Nutrition Facts : Calories 120.8, Fat 4.6, SaturatedFat 2.8, Cholesterol 16.3, Sodium 77.1, Carbohydrate 18.8, Fiber 3.4, Sugar 5.3, Protein 2.7
LOW-FAT BEEF, CABBAGE AND BEET BORSCHT
Make and share this Low-Fat Beef, Cabbage And Beet Borscht recipe from Food.com.
Provided by Dancer
Categories Lemon
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Coat a large pot with nonstick spray.
- Crumble the beef into the pot.
- Cook over medium-high heat, breaking up the meat with a wooden spoon, for 4 to 5 minutes, or until lightly browned.
- Line a platter with several thicknesses of paper towels.
- Transfer the beef to the plate and drain well.
- Wipe out the pot with a paper towel.
- Add the garlic, onions and cabbage.
- Saute over medium heat for 15 minutes, or until the cabbage is softened; if needed, add a few tablespoons water to the pot to prevent sticking.
- Add the beef, tomatoes, water, beets, lemon juice and brown sugar.
- Bring to a boil over high heat.
- Cover, reduce the heat to medium and cook for 10 minutes, or until the beets are tender.
RED CABBAGE BORSCHT
This recipe differs slightly from the one already posted here, so I thought I would add it. I got this recipe 20 years ago, from a girl I used to work with. This makes a really "yummy" borscht (and I am usually so-so on the subject!)
Provided by Sweet PQ
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Drain the beets, saving the liquid. Cut the beets into strips.
- In a large saucepan, melt the butter & cook the onion until softened.
- Add the garlic and cabbage; cooking & stiring until the cabbage is wilted.
- Add the beets and the reserved liquid, tomatoes, water, vinegar, stock, sugar & dillweed.
- Cover and simmer for about 30 minutes or until the cabbage is very soft.
- Season with salt and pepper to taste. Serve & garnish with sour cream, if desired.
RUSSIAN CABBAGE BORSCHT
This is another recipe for "green" borscht; that is, borscht made without beets. Adapted from The Complete Round the World Meat Cookbook.
Provided by Chocolatl
Categories Vegetable
Time 2h45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Combine meat, bones and water in a deep saucepan and bring to a boil.
- Skim any foam and fat off the top.
- Stir in onions and tomatoes.
- Cover, reduce heat to low, and simmer for 1 hour.
- Add cabbage, apple, salt and pepper.
- Simmer for 1 hour.
- Stir in lemon juice and sugar.
- Simmer for 20 minutes more.
- Remove beef.
- Meat can be cut up and stirred back into the soup, or served on the side.
Nutrition Facts : Calories 315.5, Fat 10.6, SaturatedFat 3.6, Cholesterol 84.4, Sodium 611, Carbohydrate 24.8, Fiber 6.3, Sugar 16.9, Protein 31.8
CABBAGE ZUCCHINI BORSCHT
I know my family will get a hearty, healthy meal when I serve this soup. There are so many good vegetables to stir in!
Provided by Taste of Home
Categories Lunch
Time 3h40m
Yield 12-14 servings (4 quarts).
Number Of Ingredients 14
Steps:
- Place soup bones and water in a stockpot; bring to a boil. Reduce heat and simmer, uncovered, for 40-45 minutes., Skim off fat. Add the cabbage, potatoes, carrots, tomatoes, onion, parsley, dill, salt and pepper. Place aniseed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to stockpot. Simmer, uncovered, for 2-1/2 to 3 hours., Remove meat from soup bones; discard bones and add meat to soup. Stir in zucchini and beets. Simmer 15-20 minutes longer or until zucchini is tender. Remove spice bag before serving.
Nutrition Facts :
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